This easy enchilada soup is loaded with tomatoes, enchilada sauce, pre-cooked shredded chicken and black beans. It’s a hearty and delicious bowl that’s even better with all the toppings.
Instructions
1
Heat a large dutch oven over medium heat. Drizzle in the oil and once hot, add the onion and pepper. Cook, stirring often until softened, about four minutes.
2
Add the smoked paprika, chili, oregano, cumin, cayenne and salt and cook for another one to two minutes, stirring often.
3
Add the garlic and cook for 30 seconds, until fragrant.
4
Pour in the enchilada sauce, tomatoes, chicken broth and beans. Bring to a boil, reduce the heat and cover and simmer for 15 minutes.
5
Add in the chicken and stir to combine. Remove from the heat.
6
Divide the soup into bowls and top with cheese, cilantro and serve with chips. Enjoy!
7
Substitutions: Tomatoes: use whole and crush with your hands, or use chopped tomatoes. Serrano pepper: use jalapeño instead. Dairy-free: omit the cheese, or top with dairy-free shredded cheese.
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